Food safety experts are urging consumers to exercise caution when selecting items from concession stands, particularly those that may be held for extended periods or require strict temperature control.

Dr. Mary Anne Amalaradjou, an associate professor of food microbiology at the University of Connecticut, noted that concession stands often serve large crowds quickly, which can lead to food safety practices being overlooked. "While I don’t automatically rule out any particular concession stand food, there are a few items I’m more cautious about because they’re often held for long periods or require strict temperature control," she said.

According to the U.S. Department of Agriculture (USDA), perishable foods left at room temperature between 40°F and 140°F can rapidly breed harmful bacteria, leading to food poisoning. Maintaining proper temperatures for hot and cold foods, along with clean conditions and handwashing, are crucial in preventing foodborne illnesses.

Undercooked Burgers

Dr. Donald W. Schaffner, a food microbiology professor at Rutgers University, advises avoiding burgers at smaller concession stands due to potential lack of proper food safety training among staff. "We know that undercooked burgers can cause food poisoning from pathogenic E. coli and salmonella," he stated. The USDA recommends beef patties reach an internal temperature of 160°F to eliminate these bacteria, a standard that is difficult to verify without a food thermometer. Dr. Laurel Dunn, an extension coordinator in food safety at the University of Georgia, suggests hot dogs as a potentially safer alternative because they are pre-cooked and offer more leeway in heating.

Hot Dogs on Roller Grills

While hot dogs are pre-cooked and contain preservatives, Dr. Dunn expressed concern about those that have been on roller grills for extended periods, potentially four to five hours. She noted that long-term heating can degrade texture and moisture. "If you bite into a hot dog that has been heated all day … it’s going to be chewy, [and] there’s going to be no moisture in it," Dunn said. Shriveled appearance can also indicate a hot dog has been sitting out too long. Beyond quality, improper temperature control can foster bacterial growth, such as Listeria monocytogenes. Dr. Darin Detwiler, a food safety expert at Northeastern University, suggests that busy stands with frequent turnover may present a lower risk, as hot dogs are likely replenished more often.

Raw Onions and Other Garnishes

Dr. Bryan Quoc Le, a consulting food scientist, identifies chopped raw onions as a high-risk item due to their potential to harbor E. coli and salmonella from soil contamination. "After the onions are chopped, bacteria can multiply at room temperature," he explained. "Since chopped onions are eaten raw, rather than cooked, the pathogens are going to be consumed." Dr. Dunn also avoids other raw, handled vegetables like lettuce and tomatoes unless the stand appears exceptionally clean and garnishes are kept on ice. Individually packaged condiments are generally safer than self-serve options, where shared utensils and open containers increase the risk of contamination, including norovirus.

Pre-Made Sandwiches

Consumers should check for intact packaging, ensure the product is within its use-by date, and verify that refrigerated cases are functioning properly before purchasing pre-made sandwiches or wraps. Dr. Amalaradjou advises against sandwiches with damaged packaging, excessive liquid, or those left outside refrigeration, as ingredients like soft cheese, deli meats, and egg or tuna salad require consistent cooling to prevent bacterial growth. For a lower-risk option, pre-packaged chips, soft pretzels, or popcorn are recommended as they require less handling and temperature control.

'Homemade' Desserts

Dr. Dunn advises against "homemade" desserts like cookies or pies from concession stands due to uncertainties about home kitchen cleanliness and adherence to food safety guidelines. Safer sweet choices include pre-packaged cookies, candy, kettle corn, or cotton candy, as the spinning process for cotton candy creates a less hospitable environment for bacteria. While frozen desserts like popsicles can be safe if kept cold, soft-serve ice cream dispensers pose a higher risk if not cleaned and maintained properly.

Assessing Stand Operations

Experts recommend observing the overall appearance and operation of the concession stand. Visibly dirty surfaces, overflowing trash, or poorly maintained equipment can signal a lack of attention to food safety. The availability and proper use of handwashing facilities and gloves by employees are also important indicators. Dr. Amalaradjou suggests that a well-run, busy stand often implies regular food preparation and replenishment, emphasizing that general awareness of food safety practices can significantly enhance consumer safety.